Honey Garlic Chicken Wings

As usual, each home-cook have their own 'signature marinades' which have been handed down by their grandparents or parents or it can be one or more recipe which they have personally come up with and is liked by the whole family, or a recipe being shared among friends.  I enjoyed trying out new marinating recipes, and this recipe which I am going to share is adapted from The Black Peppercorns with slight amendments.

Ingredients:
8 chicken wings

Marinade:
1 1/2 tbsp oil
3/4 tbsp sesame oil
1/4 cup honey
2 tbsp light soy sauce
1 1/2 tbsp rice vinegar
5 cloves garlic (minced)
1/2 tsp chili powder

Methods:

1. Mix all the marinade ingredients together and let it rest for 15 minutes before marinating the chicken wings.  I let it marinate overnight in the fridge.
2. Bake in a 200 degree Celsius Aspen Convention Oven until both sides are golden brown, turning the wings over at least once.
3. Serve!

Marble Butter Cake

This mouth watering Marble Butter Cake is in my baking list for Christmas, but due to being overly busy and tired I have to skip it.  Even though all the ingredients are already there in my kitchen storage, but it takes quite a while for me to kick-start my baking mode.  Today I've made it, here is this soft, light and deliciously yummy Marble Butter Cake to share with all....

Ingredients:
250 g salted butter (Golden Churn)
200 g self raising flour
150 g caster sugar
4 egg yolks
60 ml. milk
10 g cocoa powder
4 egg white
50 g caster sugar

Methods:

1. Cream butter and sugar until light and fluffy.
2. Add the egg yolk, one at a time and beat each one into the batter before adding the next.
3. Fold in half of the flour, mix using the lowest speed, then add all the milk, finally the rest of the flour.  Mix just until all the flour has been incorporated into the batter.
4. Transfer 1/3 of the batter into a bowl, add cocoa powder and stir to mix using a spatula.  The remaining 2/3 batter put aside.
5. In a clean mixing bowl whisk the egg whites until foamy.
6. Add the sugar gradually and whisk until stiff peaks form.
7. Add in 1/3 of the egg white to the batter with the cocoa and fold in using a spatula.
8. Add the remaining egg white to the batter without the cocoa powder and fold this in.
9. Pour the batter without the cocoa in a lightly greased 8" round pan.  Place spoonfuls of cocoa batter around the sides and middle of the cake.
10. Use a spatula to make circular motions to create swirls.
11. Bake in a preheated oven of 170 degree Celsius for roughly one hour (for my oven) or until when a skewer inserted comes out clean.
12. Cool the cake in the pan for about 20 minutes before transferring into a baking rack to cool completely.
13. Slice and let's enjoy our afternoon tea!

This recipe is adapted from Domestic Goddess Wannabe.

Hainanese Pork Chop

Hainanese Pork Chop is not a popular dish of the Kuchingnites. I remember one Chicken Rice stall at Sekama selling this pork chop along side with the Chicken Rice, but the owner pack up and close his stall many years ago.  Little Hainan Chicken Rice at Bormill Estate is another shop that sell this yummy Hainanese Pork Chop.  Apart from this I am not sure where else can we have this dish, if not in our own home kitchen then.... hehe!

This recipe adapted from The Meatmen is a delicious recipe to cook and enjoy in the comfort of our home, here's to share....

Ingredients:
500 g pork tenderloin 
1 beaten egg
Breadcrumbs
1 tbsp garlic cloves (minced)
1/2 onion (sliced thickly)
1 potato (peeled, cubed and fried)
2 tbsp green peas
Cornflour mixture (for thickening sauce)
Cooking oil

Marinade:
1/2 tsp baking soda
1 tsp five spice powder
1 tbsp sugar
1 tbsp minced garlic
2 tbsp preserved bean paste
1 tsp sesame oil
1 tbsp light sauce

Sauce: (Mix all together)
1 tbsp light sauce
1 tbsp Worcestershire Sauce
3 tbsp tomato Ketchup
1 tbsp A1 Steak Sauce
1/4 tsp pepper
1 tbsp sugar
1 tbsp shaoxing wine 
1 cup water

Methods:

1. Slice pork tenderloin into about 1 cm thickness.  I prefer to use pork tenderloin than pork loin as this part of the meat is tender.  Place in a large bowl and add all the marinade ingredients, mix well and marinate for at least 1 hour.
2. Add beaten egg into the meat mixture and give it a mix.
3. In a deep wok add enough oil for deep-frying the meat.
4. Place the breadcrumbs in a dish, dredge the pork tenderloin in breadcrumbs, deep-fry them in medium heated oil until both sides are golden brown, dish and drain on kitchen paper.  Do not over crowd the pan and repeat until all is done.
5. In a clean wok heat 2 tbsp cooking oil, saute minced garlic and sliced onion, then add in the fried potatoes, green peas, give it a quick stir-fry, then add in the sauce. Stir to mix and when the sauce has come to a boil thicken with cornflour mixture, stir and off the heat.
6. To plate the dish, arrange the pork tenderloin on a dish, pour the sauce over the top and serve immediately to prevent the meat from turning soggy.

Note:  I did not slice the fried meat but leave it whole instead as pork tenderloin is not that big and it is also tender and easy to eat.  If you use pork loin it is advisable to cut them into bite-size slices.  I made some slight changes to this recipe adapted from The Meatmen to suit my family's preference.  It is a yummylicious dish, so do give it a try...

Stir-fried pig liver

A one-time favourite of my family many years back, that was when my children are in their schooling years, and not to mention when both myself and hubby are younger. Today, this dish is more of a "controlled" food  ~ smile ~  Guess, this is so for most families....  With my children all back home this Christmas, I've decided to spoil our self by cooking this dish... It's indeed a WOW dish!

Ingredients:

1 cut of pig liver
2 sprigs spring onion 
1" knob ginger 
1 tbsp cooking oil
1/2 tbsp sesame oil

Seasoning:
1 tbsp oyster sauce
1/2 tbsp dark soya sauce
2 -3 tbsp water
Drizzle rice wine
Salt (to taste)

Methods:

1. Wash the pig liver, slice thinly and put aside for later use.
2. Wash spring onion and cut into 1" length.
3. Peel ginger and cut into thin strips.
4. In a medium heated wok add in cooking oil and sesame oil, saute ginger until fragrant.
5. Add in pig liver, give it a quick stir, then  add in oyster sauce, dark soya sauce and spring onion, stir until well mixed.
6. Add in water, stir-fry to mix, taste for correct seasoning and add salt if necessary.
7. Just as the liver is cooked, drizzle the rice wine, stir, off the heat, dish and serve hot.

Lebkuchen (Gingerbread)

Ingredients:
50g unsalted butter
60g brown sugar
1/4 cup golden syrup
1 egg
265g plain flour
1/4 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
Large pinch of ground nutmeg

Methods:

• Place butter, sugar and golden syrup in a small saucepan over low heat.  Stir until butter melts and sugar dissolves.  Set aside to cool.  Transfer to a large bowl.
• Add egg to butter mixture and stir to combine.  Sift in flour, baking powder, ginger, cinnamon and nutmeg.  Stir till well combined.  Turn into a lightly floured surface and gently knead until smooth.  Shape into a disc, cover with plastic wrap, place in fridge for 1 hr. to rest.
• Line baking trays.  Divide dough into 2 even portions.  Roll out 1 portion on a lightly floured surface until 5mm. thick.  Use a gingerbread man's cutter to cut out the dough and place on lined baking trays.

• Bake in a preheated oven of 180 degree Celsius for about 10 minutes or until golden.
• When cool, decorate with royal icing, according to the instruction on the package. As this gingerbread man biscuit is small I can only have a bit of decorations.

Notes:  I made some changes to the original recipe to meet my family's preference and the taste of the herbs is rather mild.

This recipe is adapted from Taste.com.au

Stollen

Stollen, a traditional German Bread usually eaten during the Christmas season is deliciously packed with candied fruits, raisins, citrus peel and the creamylicious texture and taste of the cream cheese is so irresistible.  This simple Stollen recipe is adapted from  Taste of Home and is made with baking powder instead of yeast which does not require rising.  

Ingredients:
2 1/4 cup flour
1/2 cup caster sugar
1 1/2 tsp baking powder
1/4 tsp salt
7 tbsp cold butter (divided)
1 cup cream cheese
1 cup raisins, green and red cherries and orange peel
1 egg
1 egg yolk
Icing Sugar (for dusting)

Methods:

• In a large bowl combine flour, sugar, baking powder and salt.  Cut in 6 tbsp butter until mixture resembles fine crumbs.
• In a small bowl combine cream cheese, raisins, green and red cherries, orange peel, egg and egg yolk.  Stir into the dry ingredients until just moistened.
• Turn onto a floured surface, knead 5 times.  Roll dough into oval shape (roughly about 10" x 8".  Fold the long side over within 1" of the opposite side; press edge lightly to seal.  Place on a greased baking sheet.

• Bake at 170 degree Celsius for 40 - 45 minutes or until golden brown.
• Melt the remaining 1 tbsp butter, brush over loaf, remove to wire rack to cool completely.
• Dust with icing sugar.
• Slice and enjoy....

Pork and Shrimp Siu Mai

Personally for me, the first delicacy I think of Dim Sum is the Siu Mai. This pork and shrimp Siu Mai makes great finger food in a home gathering or party.  We can prepare them a day ahead, store them in an air tight container in the fridge and reheat again the next day.  This recipe is adapted from Carmen Chan Cooks with slight amendments to suit my family's preference, and here's to share.

Ingredients:
400g minced pork
1/2 cup prawns (shelled and roughly chopped)
1 clove garlic (minced)
1/2" knob ginger (finely minced)
4 stalks spring onion (chopped)
1 1/2 tbsp light soy sauce
Splash Shaoxing Wine
1 tsp sesame oil
1 tsp fried shallots oil
1 tsp sugar
1/2 tsp cornflour
1/2 tsp grounded white pepper
Dash of salt
Wanton skin (for wrapping)

Dipping Sauce:
2 tbsp light soy sauce
2 cloves garlic (cut into matchsticks)
1/2" ginger (cut into matchsticks)
1 stalks spring onion (chopped)
2 chili padi (chopped)
Few drops Sesame Oil
Few drops fried shallots oil
1 tsp sugar
3 tbsp water

Methods:

1. In a large bowl mix all the ingredients together until well combined.
2. Wrap with wanton skin.
3. Arrange the wrapped siu mai in a steamer tray lined with baking paper.
4. Steam using high heat for 10 minutes or siu mai is slightly firm to touch and the wanton skins have turned soft.
5. Add all the dipping sauce ingredients into a bowl and mix well.
6. Serve hot or warm with the dipping sauce.

ready for steaming

Let's taste...